Pulled Beef Sliders Pickles (Printable Version)

Slow-cooked beef shredded and stacked on soft slider buns, topped with tangy pickles for a flavorful bite.

# What You Need:

→ Beef Preparation

01 - 3.3 lbs beef chuck roast, trimmed of excess fat
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp freshly ground black pepper
05 - 1 tsp smoked paprika
06 - 1 tsp garlic powder
07 - 1 tsp onion powder

→ Braising Liquid

08 - 1 large yellow onion, thinly sliced
09 - 4 cloves garlic, minced
10 - 1 cup beef broth
11 - 1/2 cup barbecue sauce
12 - 2 tbsp Worcestershire sauce
13 - 1 tbsp packed brown sugar
14 - 1 tbsp apple cider vinegar

→ Slider Assembly

15 - 12 slider buns
16 - 12-24 dill pickle chips
17 - 2 tbsp unsalted butter, melted

# How To Make:

01 - Preheat oven to 300°F. Rub the chuck roast thoroughly with olive oil, then evenly coat with salt, pepper, smoked paprika, garlic powder, and onion powder on all sides.
02 - Heat a Dutch oven over medium-high heat. Sear the seasoned beef on all sides until deeply browned, approximately 4-5 minutes per side. Remove beef and set aside on a plate.
03 - In the same Dutch oven, add sliced onions and minced garlic. Sauté for 2-3 minutes, stirring occasionally, until onions are softened and fragrant.
04 - Pour in beef broth, barbecue sauce, Worcestershire sauce, brown sugar, and apple cider vinegar. Stir well to combine and bring the mixture to a gentle simmer.
05 - Return the seared beef to the pot, nestling it into the liquid. Cover tightly with the lid and transfer to the preheated oven. Braise for 4 hours, turning the beef once halfway through cooking, until meat is fork-tender and easily shreds.
06 - Remove the beef from the cooking liquid and transfer to a cutting board. Use two forks to shred the meat into bite-sized pieces. Skim excess fat from the braising liquid, then return the shredded beef to the pot and toss thoroughly to coat in the juices.
07 - Increase oven temperature to 350°F. Slice the slider buns in half horizontally and brush the cut sides lightly with melted butter. Arrange on a baking sheet and warm in the oven for 5 minutes until lightly toasted.
08 - Pile a generous portion of the juicy pulled beef onto the bottom half of each bun. Top with 1-2 pickle slices and crown with the bun tops. Serve immediately while warm.

# Expert Advice:

01 -
  • The beef gets impossibly tender after four hours of braising, basically falling apart when you look at it
  • That smoky, tangy braising liquid creates beef that needs zero extra sauce
  • Slider portions mean everyone can try one without committing to a full sandwich
02 -
  • Resist the urge to uncover the pot during braising, every peek lets out moisture and heat
  • Let the beef rest in the juices for at least 15 minutes after shredding so it absorbs maximum flavor
  • The beef actually tastes better made a day ahead, giving the spices time to meld
03 -
  • Pat the beef completely dry before applying the rub for better adherence and searing
  • Use two forks to shred, one to hold the meat steady and the other to pull
  • Skim the fat while the liquid is still warm, it's much easier than when it's cold

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